Appetizers/ Russian Monday/ Zakusky

Russian Monday: Mushrooms with Sour Cream Sauce – “Gribi v Smetane”

Mushrooms are a traditional ingredient of Russian cuisine. For centuries, our ancestors used a bounty of forest to diversify their menu. And even today with an enormous variety of options, ingredients, recipes from around the world available to us true gourmets love tasty and fragrant mushrooms in sour cream.

Boletus (“white mushroom”), chanterelle, armillaria, and champignon are four mushroom species cooked the most often. Sour cream is added to the sauce served with mushrooms or directly applied during frying or cooking process. Mushrooms with sour cream are traditional dish occupying an honorary place in all Russian cookbooks and it that can easily boast many centuries of history.

For more Russian recipes, visit Russian Cuisine page.

Forest berries and wild mushrooms are a wonderful gift of nature. They carry the fragrance of a pure forest and help maintain your good health and longevity.

Mushrooms with Sour Cream Sauce -

1 Star2 Stars3 Stars4 Stars5 Stars (26 votes, average: 3.58 out of 5)


  • 1 lb. fresh mushrooms, I suggest baby portabella mushrooms for this recipe (or wild frozen mushrooms, I found them in Russian supermarket)
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 3 garlic cloves, finely chopped
  • salt, and freshly ground pepper
  • 1 Tbsp. all-purpose flour (or whole wheat flour)
  • 3/4 cup sour cream
  • shredded cheese
  • chopped fresh dill to serve



Wash fresh mushrooms, dry them and break off stems. Slice in quarters.


In a large fry pan over medium-high heat, melt the butter with the olive oil. Add all the mushrooms and sauté, stirring occasionally, until golden and tender, 5 to 6 minutes. Add the onion and garlic. Low the heat and cover the pan, cook gently for about 10-15 minutes. Sprinkle the flour and stir gently. Season with salt and pepper. Then add sour cream, stir well and heat for a few minutes but do not let the mixture boil.


Preheat an oven to 400ºF.


Divide the mushroom mixture between two baking dishes. Top with cheese and season lightly with sea salt and freshly ground pepper. Bake until browned on top, about 15-20 minutes. Let stand for 10 minutes before serving.


Sprinkle with fresh dill and serve with your favorite bread and wine.


If you are using frozen wild mushrooms before begin to cook them, rinse them with water. Do not defrost. Cook as any fresh mushrooms.

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  • Reply
    Rosa's Yummy Yums
    November 4, 2013 at 12:53 pm

    Lovely pictures (I love the one of the fireplace) and mouthwatering dish!



  • Reply
    Rebecca Subbiah
    November 4, 2013 at 3:23 pm

    looks great we love mushrooms and isnt fall the best

  • Reply
    November 5, 2013 at 4:52 am

    I love gribi v smetane! What a cozy meal for a cold Fall (or even Winter!) day! This whole post, including the photos of the fireplace makes me feel so warm and cozy, like I am visiting a good friend's cabin. 🙂

  • Reply
    Te de Ternura
    November 5, 2013 at 5:00 am

    Una preparación RICA y CONSISTENTE para el frío que ya empieza a instalarse en Cataluña.
    Conxita :)))

  • Reply
    November 5, 2013 at 9:24 am

    Love mushrooms too, and at the moment i have veriety of mushroom in my fridge maybe i will make it tommorow for dinner, you didn't write in the recipe how much cheese or what kind of cheese can i use any cheese.

  • Reply
    November 5, 2013 at 2:58 pm

    Finla, You may use any kind of cheese, what ever you have in you refrigerator. Sprinkle a little on a top. Or a lot, depends how you like it-)

  • Reply
    November 5, 2013 at 3:05 pm

    I made this for breakfast this morning. Mine wasn't nearly as pretty as yours. 😉 It was delicious, though, and will be on my menu often through the cooler months. Thank you!

  • Reply
    November 5, 2013 at 3:13 pm

    Denise, the important thing is it was delicious! I am glad you tried it-)

  • Reply
    November 6, 2013 at 6:34 pm

    Thankyou for the info made a totally different dish with the mushroom which i had in the fridge. But soon i will do this as it is mushrooms seasone here 🙂

  • Reply
    Shema George
    November 7, 2013 at 3:18 pm

    What a rustic looking dish. Loved it. What cheese did you use for this recipe?… The cheese crust is really drool worthy. Nice tip about frozen mushrooms. I have never frozen mushrooms

  • Reply
    Lyuda Yakimenko
    November 8, 2013 at 9:28 pm

    I modified your recipe a little 🙂 Didn't fund a sour cream in my fridge , i added a Philadelphia cheese and plane yogurt. Yammmmm

    thank you for the recipe

  • Reply
    November 8, 2013 at 9:53 pm

    Excellent idea, Lyuda! I will try like that next time-)

  • Reply
    La Dolce Rosa
    November 9, 2013 at 10:37 am

    Hi Yelena!

    I made this a few nights ago and it was a hit! My husband and I loved it!! Will definitely make this again. Thank you for sharing.

    PS: I love your photography 🙂


  • Reply
    November 15, 2013 at 7:30 pm

    I need an appetizer tonight, will this work as an appetizer? Also, all I have in my house are canned mushrooms, will that work? I'm sure it won't taste nearly as good as fresh, but I have two sleeping children right now! 🙂

  • Reply
    November 15, 2013 at 9:17 pm

    It would be a perfect appetizer, Chenoa, and yes you may use mushrooms from the can, only drain them well. Have a good evening-)

  • Reply
    Kathy-Lee Westergom
    December 8, 2013 at 2:11 pm

    Had a bad day today actually but I comforted myself with this good bowl.
    Nothing beats a good old fashioned, simple recipe using few ingredients that taste fabulous!

    Unfortunately I had no sour cream at hand,
    so I used goats cream and topped it with hard goat cheese

  • Reply
    Cecilia Dillon
    January 27, 2014 at 7:22 pm

    I added a bit of beef broth to stretch it out a bit, and it was delicious as a stew!!

  • Reply
    Lindsay Severson
    September 16, 2014 at 11:59 pm

    I'm going to try this recipe as soon as I get a kitchen 🙂

  • Reply
    yen fiasconaro
    October 1, 2014 at 4:03 pm

    this looks delicious, but one question: what kind of cheese did you use?

  • Reply
    October 1, 2014 at 4:31 pm

    Hello Yen, you may use any cheese you like: cheddar, Swiss cheese, provolone. I buy pre-shreded cheese from any supermarket. I hope you like the dish!

  • Reply
    yen fiasconaro
    October 3, 2014 at 3:02 am

    thanks yelena. i had a lithuanian version long ago, so i'm sure i will!

  • Reply
    lorlene taljit-goodluck
    August 3, 2015 at 10:24 pm

    Thank you for the recipe first time I had this was in Moscow and have been trying to do this for myself ever sincere

  • Reply
    August 10, 2016 at 1:48 am

    Not too difficult , and it was delicious ! Thank you for this !

  • Reply
    Fall Recipes from 10 Different Countries to Try as the Weather Cools Down – Do Sharks Have British Accents?
    August 30, 2021 at 5:41 am

    […] In Russia, particularly Moscow, foraging for wild mushrooms is a much-anticipated event in the fall. Musocvites enjoy a mind-boggling number of options when it comes to mushrooms recipes. Soups, pickled mushrooms, alongside stewed rabbit, you name it and there’s a way to put mushrooms on it. The most traditional and typical Russian recipe is wild mushrooms in a sour cream sauce. […]

  • Reply
    Iris Harris
    September 18, 2022 at 3:38 am

    I do not understand why you put the mushrooms on a baking sheet. Is this not a soup?

    • Reply
      Yelena Strokin
      September 19, 2022 at 2:53 am

      Its not a soup, its hot appetizer, very thick and tasty, you can use any kind of mushrooms, specifically good with wild mushrooms, which many now in season.

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